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1
For the Basic Pizza Dough: Dissolve the yeast with the sugar in 1/2 c. of the water and set aside till foamy.
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2
In a large mixing bowl, combine the remaining 3/4 c. hot water, the extra virgin olive oil and yeast mix.
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3
Stir in the flour, 1 c. at a time, and salt mixing till the dough begins to come together in a ball.
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4
Spoon the dough onto a floured board and knead it till it's smooth, elastic and no longer sticky, about 5 min.
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5
Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a hot place till it has doubled in size, about 1 hour.
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It is then ready to use.
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7
This makes sufficient dough for 2 pizzas.
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8
Knead the dough on a well-floured board for 5 min and place it in an oiled bowl; oil the top of the dough.
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9
Cover it with a towel and let the dough rise for 15 min.
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10
Punch it down and let it rise for 15 min more; it will puff up slightly.
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11
Heat the oven to 350 degrees.
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12
For pasta-machine bread sticks: Spray 4 baking sheets with cooking spray.
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13
Healthy pinch off a ball of dough 2 inches in diameter and flatten it with the palm of your hand to 1/2-inch thick.
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Lightly dust it with flour.
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15
Set the pasta machine rollers as far apart as possible.
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16
Guide the dough between the rollers and roll it through.
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Do this 3 times for each dough ball; place each on the baking sheets.
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18
Repeat with all dough.
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19
Change the pasta machine attachment to the fettuccine pasta maker.
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Push each piece of dough slowly through the cutter and catch it underneath.
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Place the dough on a baking sheet.
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Repeat till all dough has been run through the machine.
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The pcs will be 1/8- to 1/4-inch wide and 10 to 15 inches long.
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It's important to separate strands so which they're not touching.
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25
Lightly beat the egg whites and brush them over the bread sticks.
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26
Sprinkle them with coarse salt and seeds to taste.
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Bake them till they're golden and crisp, 14 to 16 min.
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28
Transfer the bread sticks to racks to cold.
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Variation: For hand-rolled bread sticks: Divide the dough into fourths and roll out each piece on a floured board into a rectangle 1/3-inch thick.
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30
Cut each rectangle into 2-inch squares; roll each square with your palms into pencil-thin sticks about 10 to 12 inches long.
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Carefully transfer each stick to a foil-lined 15- by 10-inch greased baking sheet or possibly jellyroll pan, placing the strips 1/2-inch apart.
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Keep the strips straight and healthy pinch the ends down so they stick to the foil.
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Repeat till all the dough is used.
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Brush with egg whites and sprinkle with salt.
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Bake the bread sticks at 350 degrees till golden, 15 to 20 min.
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36
This recipe yields about 150 bread sticks.
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37
NOTES :
